Ingredients
Equipment
Cake
Decorations
Method
1.Spray chocolate moulds with cooking-oil spray. Knead ready-made yellow icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Divide into small pieces and press into some of the holes in the chocolate moulds. Reserve 60g of the ready-made white icing. Divide remaining white icing into 2 portions; tint one portion blue and the other portion orange. Divide icing into small pieces and press into some of the remaining holes in the chocolate moulds. Stand moulds overnight to harden. Remove beach shapes from moulds.
2.Using the cake board as a guide, cut one of the cake layers into a 15cm round. Cut one of the remaining cake layers into a 16cm round using the cake board as a guide. Secure the 15cm cake to the 30cm cake board with a little frosting. Spread the cake with a little frosting then top with the 16cm cake. Spread top with a little frosting and top with the remaining uncut cake. Trim the skewers to the height of the cake and push through the centre of the cakes to secure the layers. Place cake in freezer until firm.
3.Tint frosting red and spread over top and side of cake.
4.Knead reserved white icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll icing into a 25cm rope. Using picture as a guide, secure each end of the rope to the cake with toothpicks.
5.Process biscuits until coarse crumbs form. Sprinkle crumbs over the top and around the base of the bucket. Place beach shapes on top and around the bucket.
You need to make the beach moulds the day before making the cake as they must dry overnight. Remember to remove the toothpicks and skewers before serving the cake. The beach mounds can be made a week ahead; store in an airtight container at room temperature.
Note
